Homemade Dill Pickles
Updated: Jun 6, 2021
Pickles are the best thing… Homemade dill pickles are even better. They are extremely quick and easy to make and will wow your friends and family. I like to layer them on sandwiches, eat as a side dish or snack on until my mouth cannot take anymore.
Water, 1 1/2 cup
Apple Cider Vinegar, 3 tablespoons
Kosher salt, 1 tablespoon + 1 1/2 teaspoons
Black pepper, 2 teaspoons
Garlic, smashed, 5 cloves
Fresh dill, 6 pieces
Bay leaf, 1 each
Seedless Cucumbers, 2
Lets Get Cooking:
Add all the ingredients into a small sauce pot, except the cucumbers, and bring to a simmer.
Meanwhile, slice your cucumbers 3/8 in thick and place in a bowl.
Once the liquid comes to a heavy simmer, pour over the cucumbers, making sure they are completely submerged, stirring occasionally. Allow to rest for about an hour on the counter then cover and place in the refrigerator. The longer the pickles sit the more they "pickle" so allow 2-3 hours before starting to eat them if possible.
Store for 10-12 days in an air tight container.
Make them Spicy: If you want them a little spicy, slice up a jalapeno, leaving the seeds attached and add to the bowl with the cucumbers and allow to pickle in with the cucumbers.
Serving Suggestions: Serve as a side dish, on sandwiches, on burgers, on hotdogs or eat as a snack.
Chef’s Substitutions: If you prefer the little pickling cucumbers, purchase 2 packs of 4, slice and follow the directions exactly